Mediterranean Lemon-Dill Chicken Bowls

Learn how to make Mediterranean Lemon-Dill Chicken Bowls with this easy step-by-step recipe.

Conclusion

I hope you enjoy making this Mediterranean Lemon-Dill Chicken Bowls. It's one of my favorite recipes!

Ingredients

• 1¼ lb boneless, skinless chicken breasts, cut into 1-inch cubes
• ⅓ cup extra virgin olive oil
• 1½ tbsp fresh lemon zest
• 3 tbsp fresh lemon juice
• 2½ tbsp honey
• 1 tsp garlic powder
• 1½ tsp dried oregano
• 1½ tsp dried basil
• 1 tsp salt
• ¼ tsp black pepper
• ½ tsp red pepper flakes (optional)
• 2 cups basmati rice, uncooked
• 2 cups diced fresh tomatoes
• 2 cups chopped cucumber
• 4 cups chopped romaine or butter lettuce
• 1 cup thinly sliced red onion
• ¼ cup chopped fresh parsley
• For the Dairy-Free Cucumber Sauce: 1 cup plain, unsweetened dairy-free yogurt (such as coconut or almond)
• ½ cup grated cucumber, squeezed very dry in a towel
• 1 tbsp fresh lemon juice

Instructions

1. Marinate the Chicken: In a medium bowl or large zip-top bag, whisk together the olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes. Add the cubed chicken, ensuring all pieces are coated. Seal or cover and refrigerate for at least 30 minutes, or up to overnight.
2. Cook the Rice: While the chicken marinates, cook the basmati rice according to package directions. Once cooked, fluff with a fork and set aside, covered, to keep warm.
3. Prepare Vegetables & Sauce: Dice the tomatoes, chop the cucumber and lettuce, thinly slice the red onion, and chop the parsley. Set aside. For the sauce, in a small bowl, combine the dairy-free yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped dill. Stir well, cover, and refrigerate until ready to serve.
4. Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Cook the chicken in a single layer (cook in batches if needed to avoid crowding) for 5-6 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature of 165°F). Transfer to a plate.
5. Assemble the Bowls: Divide the warm rice among four bowls. Top with a base of chopped lettuce, then arrange the diced tomatoes, chopped cucumber, sliced red onion, and fresh parsley around the bowl. Place a portion of the cooked lemon-herb chicken in the center.
6. Serve: Drizzle or dollop the dairy-free cucumber sauce generously over each bowl. Serve immediately while the chicken and rice are still warm.